- 36 freshly shucked oysters on half shell
- 1 bunch spinach
- 1 bunch green onions
- 1 bunch parsley
- 1 small lettuce head
- Green leaves of 1 head of celery
- 1 pound [454 g] butter
- 1 tablespoon [15 mL] Worcestershire sauce
- 1 tablespoon [15 mL] Absinthe
- Salt and pepper, to taste
- Breadcrumbs
- Grated Parmesan cheese
- Rock salt
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- Into a food processor, grind leaves together and mix well with butter.
- Add Worcestershire sauce, Absinthe, salt and pepper.
- Refrigerate paste to harden.
- When ready to serve, drain oysters and place in half shells.
- Put 1 teaspoon [5 mL] paste on each oyster, sprinkle with breadcrumbs and grated Parmesan cheese.
- Set oyster shells on bed of rock salt in metal pie plate and broil for 8 minutes, 3 inches [8 cm] away from heat.
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